Shrimp & Spinach Salad with Hot Bacon Dressing

• 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
• 1 tsp. Montreal steak seasoning
• 4 bacon strips, chopped
• 1 shallot, finely chopped
• ⅓ cup cider vinegar
• 1 Tbsp. olive oil
• 1 tsp. Dijon mustard
• ½ tsp. sugar
• ½ tsp. salt
• ¼ tsp. pepper
• 1 pkg. (10 oz.) fresh spinach
• ¾ cup roasted sweet red peppers
• ¼ cup sliced almonds

Directions

1. Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
2.  

   Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.

3.  

   In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.